Instant Pot and Pressure Cooker Cooking Times
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Pressure cooker cooking times for Instant Pot, Electric & Stove top pressure cookers for almost any kind of food – each time has been tested and proved to just-cook-food in all of these types of cookers!

JUMP TO: bullet point Beans & Legumes bullet point Fish & Seafood bullet point Fruits  bullet point Eggs bullet point Rice bullet point Grains bullet point Oats bullet point Meat & Poultry bullet point Vegetables  bullet point Pressure Canning Processing Times  bullet point 

UPDATE 6/30/2018: We have updated the time chart to include the pressure cooking times for the Instant Pot Mini, which operates at a lower pressure than most other electric pressure cookers – while this is not a big deal for most foods, the difference in cooking time is most noticeable for dense, tough foods such as beans, whole grains, and frozen foods.  The pressure ranges have been added to each column in both psi and kPA – this is because some user manuals will only state the cooker’s pressure using those units.  Keep in mind that, regardless of whether your pressure cooker is electric, or even an Instant Pot, it’s the operating pressure that will dictate the cooking time of foods in your pressure cooker.  

Also, since it might be difficult to find what you need in these growing tables, you can easily “hide” the pressure cooking times not relevant to your cooker, by clicking on the “Column Visibility” button above the table.

common_pressure_settingsIt is important to use a digital timer  or timer app for keeping track of pressure cooking minute, by minute, especially for quick-cooking vegetables and fruits.

The cooking time listed is sometimes divided into High and Low pressures. Each manufacturer has their own specific High and Low pressures, consult your manual to be sure. I have noted the most common pressure ranges for these settings in this illustration.

Maximum Filling Guidelines

Always respect the filling guidelines – not following them could affect the pressure cooker’s safety mechanisms! This rule applies to both electric and stove top pressure cookers.

Pressure Cooker Maximum Fill Levels Max 1/2 Full for Beans, Rice, Grains, Dehydrated Foods and Fruit – These foods either expand during cooking or generate lots of foam (or both). Beans can swell to twice their size during cooking and some grains even more.  They also generate lots of foam and bubbles – which climb up the sides of the cooker to block or spray out of the valves.

Max 2/3 Full for Everything Else – Foods that don’t generally get any larger during cooking, bubble or foam are in this category and this includes meats, vegetables, soups and stocks.

If your recipe has lots of different ingredients, say a soup with vegetables and some beans, then you can go up to 2/3 full but if you’re cooking only one primary ingredient, say a bean chili, then you should respect that ingredient’s maximum capacity – 1/2 full .

More information: Pressure Cooker Capacity FAQ

Timing Adjustments for High-Altitude Pressure Cooking

atmospheric_pressure_by_altitudeThe pressure inside the cooker is affected by external pressure. If you live a high-altitude the cooking time for pressure-cooked foods will also be affected.

formula to adjust high-altitude pressure cooking times

Increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation (see table, below). Multiply the recommended cooking time by the number on the table. The result will likely be a decimal value just round that up to the next minute.

above...increase by..or multiply by..
3,000 feet5%1.05
4,000 feet10%1.1
5,000 feet15%1.15
6,000 feet20%1.2
7,000 feet25%1.25
8,000 feet30%1.3
9,000 feet35%1.35
10,000 feet40%1.4

More information: PSI FAQ: How are pressure cooking times affected by high altitudes?

Stove top Pressure Cooker Adjustments for Heat Source

  • Electric or Halogen Cooktop– Since these cooktops do not change temperature quickly and could result in scorching the food. Start the pressure cooker on a high-heat burner while pre-heating a low-heat burner. When the cooker reaches pressure, turn off the high-heat burner and carefully move the cooker to the low-heat burner to maintain pressure.
  • Induction Cooktop– Bring cooker to pressure on medium heat setting, supervise for the first few minutes at pressure as the cooker may need additional adjustments. Then lower the heat setting to maintain pressure
  • Gas Cooktop– Bring cooker to pressure on high flame (that is not larger than the cooker base) and  when the cooker reaches pressure lower the flame to low or medium low (depending on your model) to maintain it.

More information: The 7 DO’s and DON’Ts of Pressure Cooking with Induction

Bean Pressure Cooking Times for dry & soaked


legumeIP MINI
/ELECTRIC
PRESSURE
COOKER
(9-10PSI/70KPA)
DRY
INSTANTPOT
/ELECTRIC
PRESSURE
COOKER
(11-12PSI/80KPA)
DRY
STOVETOP
PRESSURE
COOKER
(13-15PSI/100KPA)
DRY
INSTANTPOT/MINI
/ELECTRIC
PRESSURE
COOKER
(9-12PSI/70-80Kpa)
soaked * **
STOVETOP
PRESSURE
COOKER
(13-15PSI/100KPA)
soaked *
pressure
selection
opening
method
Adzuki or Azuki, red and greentbd201595HighNatural
Anasazi24222074HighNatural
Black Beans26242264HighNatural
Black-eyed Peas107653HighNatural
Borlotti 302520107HighNatural
Cannellini35302586HighNatural
Chickpeas50-5540351513HighNatural
Chickpeas, splittbd75--
Chole (see Chickpeas)tbd
Coronatbd3025108HighNatural
Cranberry (see Borlotti)
Fava, driedtbd30251210HighNatural
Fava, fresh886 - -HighNormal, Natural
Flageolet (see Navy)
Garbanzo (see Chickpeas)
Giant White Beans (see Corona or Lima)
Great Northern Beans(see Cannellini)
Green Beans (see VEGETABLES)
Harticots (see Cannellini)
Kidney Bean, white (see Cannellini)
Lentils, Black Belugatbd87HighNatural
Lentils, French Green, green, or minitbd10857HighNatural
Lentils, Split - Red, Orange, or Yellow111--HighNatural
Lentils, regular141210--HighNatural
Lima, baby or largetbd151275HighNatural
Lobia (see Black-eyed Peas)
Masoor (see Lentils, split)
Mung (see Adzuki, green)
Navytbd201886HighNatural
Peanuts, Fresh5045HighNatural
Peas, white (see Navy)
Peas, whole green201816108HighNatural
Peas, split, greentbd55--HighNatural
Peas, split, yellow or orange (see Lentils, split)
Pinto (see Borlotti)
Rajma (see Red Kidney)
Red Kidneytbd242285HighNatural
Scarlet runner22201885HighNatural
Soy, yellowtbd40352220HighNatural
Soy, red (see Adzuki)
White Beans (see Cannellini)
*Cooking time for either soaked or quick-soaked Beans
**Testing did not find any variance in cooking time between the cooking time for soaked beans cooked at a lower pressure which is why a single time is provided for cookers that operate anywhere between 9-12 psi/ 70-80 kPa). This is likely because soaked beans are more tender - and pressure cooking time is determined by the size and density of an ingredient.

NOTE: The variance between the cooking times of stovetop and electric pressure cookers are small - that's because electric pressure cookers continue to cook the beans during their a longer Natural Release opening (compared to stovetop).

See also:

Fish & Seafood Pressure Cooking Times


SEAFOODIP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi/100kpa)
pressure
selection
opening
method
Calamari201815HighNormal
Carp664HighNormal
Clams, canned/jarredadd after pressure cookingNormal
Clams, fresh554HighNormal
Cod333LowNormal
Crab332LowNormal
Eel12108HighNormal
Fish fillet332LowNormal
Fish soup or stock665HighNormal
Fish steak443HighNormal
Fish, mixed pieces (for fish soup)886LowNormal
Fish, whole, gutted665LowNormal
Fish, in packet
(Al Cartoccio)
151512HighNormal
Frog's Legs888HighNormal
Haddock776LowNormal
Halibut776LowNormal
Lobster, 2 lb (1k)332LowNormal
Mussels111LowNormal
Ocean Perch776LowNormal
Octopus222015HighNormal, Natural
Oysters664LowNormal
Perch664LowNormal
Prawns
(see Shrimp)
Salmon665LowNormal
Scallop111HighNormal
Scampi221LowNormal
Shrimp221LowNormal
Squid442HighNormal, Natural
Trout12128LowNormal

Fruit Pressure Cooking Times for fresh and dry


FRUITIP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi/100kpa)
pressure
selection
opening
method
Apples332HighNatural
Apricot (fresh)442HighNatural
Apricot (dried444HighNatural
Blackberries888HighNatural
Blueberries 666HighNatural
Cherries222HighNatural
Chestnuts (fresh)222018HighNatural
Chestnuts (dried)454035HighNatural
Coconut Milk111HighNormal, Natural
Cranberries (fresh)1085HighNatural
Cranberries (dried)333HighNatural
Figs (Fresh)333Low/HighNatural
Figs (Dried)886Low/HighNatural
Grapes 222HighNormal, Natural
Kumquat, slices151310HighNatural
Lemon, wedges151310HighNatural
Mango775HighNatural
Orange, wedges151310HighNatural
Peaches
(see Apricots)
Pears , sliced443HighNormal, Natural
Pears, whole654HighNatural
Raisins555HighNormal, Natural
Plums (fresh)554HighNatural
Prunes10108HighNatural
Quince101010HighNatural
Rasberries111HighNatural
Strawberries111HighNatural
See also:

Egg Pressure Cooking Times


EGGSINSTANTPOT
/ELECTRIC *
pressure
cooker
(10-12psi)
stovetop
pressure
cooker
(13-15psi)
pressure
selection
opening
method
Egg, Hardboiled56LowNormal
Egg, Medium-boiled45LowNormal
Egg, Soft-boiled33LowNormal
Egg, Bakedseeinstructions
Egg, Poachedseeinstructions
egg, Marbled Chineseseeinstructions
*Electric pressure cookers may use high pressure if low pressure is not available.

Rice Pressure Cooking Times and liquid ratios


Rice Typeliquid per
1 cup (250ml)
rice
IP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi/100kpa)
pressure
selection
opening
method
Arborio Rice (risotto)2 cups (500 ml)557High or LowSlow Normal
Basmati Rice1 1/2 cups (375 ml)333High or Low10-Min. Natural
Basmati Rice (rinsed)1 1/4 cups (315 ml)111High or Low10-Min. Natural
Basmati Rice (soaked)1 cup (250 ml)111High or Low10-Min. Natural
Black Rice
(see Brown Rice)
Brown Rice1 1/4 cups (315 ml)222018High10-Min. Natural
Cargo Rice
(see Brown Rice)
Carnaroli Rice
(see Arborio Rice)
Forbidden Rice
(see Brown Rice)
Jasmine Rice (rinsed)1 cup (250 ml)111High or Low10-Min. Natural
Jasmine Rice (un-rinsed)1 1/4 cup (312 ml)111High or Low10-Min. Natural
Parboiled Rice (Uncle Ben's)1 1/2 cups (375 ml)555High or LowSlow Normal
Red Rice
(see Brown Rice)
Risotto
(see Arborio Rice)
Romano Rice2 1/4 (560 ml)555High or Low10-Min. Natural
Sushi Rice (rinsed)1 1/2 (375 ml)777High or Low5-Min. Natural
White long-grain Rice1 1/2 cups (375 ml)333High or Low10-Min. Natural
White short-grain Rice 1 1/2 cups (375 ml)888High or LowSlow Normal
Wild Rice3 cups (750 ml)302520HighNatural
Rice cooking times are mainly the same for both stovetop and electric pressure cookers, the only exception is for very dense grains.
See also:

Grains Pressure Cooking Times and liquid ratios


GRAIN TYPEliquid per
1 cup (250ml)
grain
IP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi /100kpa)
pressure
selection
opening
method
Amaranth2 cups (500 ml)888HighNatural
Barley, flakes4 1/2 cups (1125 ml)999HighNatural
Barley, pearl2 cups (500 ml)222018High10-Min. Natural
Barley, whole2 1/4 cups (560 ml)403530High10-Min. Natural
Breadsee instructionsHighNormal
Buckwheat2 cups (500 ml)333High10-Min. Natural
Bulgur3 cups (750 ml)12108High10-Min. Natural
Corn Meal
(see Polenta or Hominy)
Farro (semi-perlated)2 1/2 cups (625 ml)101010HighNormal
Hominy (dry un-soaked)6 cups (1.5l)280 (4.5 hours)240 (4 hours)180 (3 hours)HighNatural
Hominy (soaked)4 cups (1l)302520HighNatural
Kamut, whole3 cups (750ml)403530HighNatural
Kamut, whole (soaked)2 cups (500 ml)201815HighNatural
Masa Harinasee instructionsHigh10-Min. Natural
Millet1 1/2 cups (375 ml)111High10-Min. Natural
Pastasee instructionsLowNormal
Polenta, Coarse4 cups (1l)888HighSlow Normal
Polenta, Fine (not instant)3 cups (750 ml)555HighSlow Normal
Quinoa1 1/2 cups (375 ml)111HighNatural
Semolina3 cups (750 ml)664LowSlow Normal
Sorghum1 3/4 cups (415 ml)201513Low10-Min. Natural
Spelt berries
(see Farro)
Tamales
(see Masa Harina)
Wheat berries3 cups (750 ml)504030HighNatural
See also:

Oat and Oatmeal Pressure Cooking Times, Ratios & Portions


TYPEsingle
serving
liquid ratio
per 1 cup (250ml)
ceral
IP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi/100kpa)
pressure
selection
opening
method
Irish Oats (see Oats, steel-cut)
Old Fashioned Oats (see Rolled Oats)
Oat Bran1/3 cup bran &
1 cup liquid
3 cups (750 ml)111HighNatural
Oat Groat1/3 cup groats &
1/3 cup liquid
1 cup (250 ml)222018HighNatural
Rolled Oats1/3 cup oats &
2/3 cup liquid
2 cups (500 ml)101010HighNatural
Steel-cut Oats (quick)1/4 cup oats &
3/4 cup liquid
3 cups (750 ml)333HighNatural
Steel-cut Oats1/4 cup oats &
3/4 cup liquid
3 cups (750 ml)181512HighNatural
Porridge Oats (see Quick Oats)
Quick Oats
(pudding-y)
1/3 cup oats &
2/3 cup liquid
2 cups (500ml)111HighNatural
Quick Oats
(creamy)
1/4 cup oats &
3/4 cup liquid
3 cups (750ml)111HighNatural
Scottish Oats (see Stone Ground Oats)
Stone-ground Oats1/4 cup oats &
3/4 cup liquid
3 cups (750 ml)753HighNatural
Whole Oat (see Oat Groat)

See also:

Meat Pressure Cooking Times by Thickness (approximate)

 IP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi/100kpa)
pressure
selection
opening
method
Beef171512HighNatural
Beef Roast/Brisket302520HighNatural
Chicken(see MEAT & POULTRY
COOKING TIMES chart
)
Lamb141210HighNatural
Mutton181512HighNatural
Pork201815HighNatural
Turkey(see MEAT & POULTRY
COOKING TIMES chart
)
Veal12108HighNatural

Meat & Poultry Pressure Cooking Times by Cut


MEAT POULTRY & DARYIP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi/100kpa)
frozen*pressure
selection
opening
method
Beef, brisket756045noHighNatural
Beef, flank steak171510+ 10HighNormal, Natural
Beef, ground555+4HighNatural
Beef, Osso buco302520+ 10-15HighNatural
Beef, ox tail604530+15HighNatural
Beef, ribs706045+10HighNatural
Beef, roast504030noHighNatural
Beef, round706050noHighNatural
Beef, stew (cubed)2015-2010-15+5Normal, Natural
Beef, stock (bones, ect.)756045+15HighNatural
Beef, tongue605040noHighNatural
Boar, roast604530noHighNatural
Boar, stew (cubed)252015+10HighNormal, Natural
Cheesesee instructionsHighNatural
Chicken, boneless & skinless breast or thigh -BOILED321+4HighNatural
Chicken, boneless & skinless breast or thigh -STEAMED753+4HighNatural
Chicken, ground654+4HighNatural
Chicken, liver333+4HighNormal
Chicken, bone-in pieces (leg, thigh, breast, wings) -
BOILED
12108+ 5-7HighNatural
Chicken, bone-in pieces (leg, thigh, breast, wings) -
STEAMED
161412+ 8-10HighNatural
Chicken, stock (bones, ect.)403530+10HighNatural
Chicken, strips111+4HighNatural
Chicken, whole (up to 4lbs/2k)3020-2515-20+10HighNatural
Cornish Hen, whole11108+10HighNatural
Deer, Saddle252015noHighNatural
Deer, roast353020noHighNatural
Duck, pieces888+ 5-7HighNatural
Duck, whole353025+10HighNatural
Eggs, en cocotte543-LowNormal
Eggs, hard boiledsee instructionsLowNormal
Eggs, poached222-LowNormal
Elk, roast353025noHighNatural
Elk, stew (cubed)252015+10HighNormal
Gammon (see Pork, leg)
Goat252015+ 10-15HighNatural
Goose, pieces252015+ 5-7HighNatural
Ham (see Pork, Leg)
Hare353025+10HighNatural
Lamb, Chops753+5HighNormal
Lamb, Ground888+5HighNormal
Lamb, leg/shank403530+ 10-15HighNatural
Lamb, roast252015noHighNatural
Lamb, shoulder302520noHighNatural
Lamb, stew (cubed)101010+10HighNormal
Milk(see indiviudal recipes)
Milk, coconut (see FRUIT)
Milk, condensedsee instructionsHighNatural
Mutton (see Lamb)
Ox, tail (see Beef, Ox tail)
Pheasant232015+10HighNatural
Pigeon302520+10HighNatural
Pork, Belly454035noHighNatural
Pork, Chops or Steaks666+4HighNormal
Pork, foot/ham hock454035+ 20-30HighNatural
Pork, ground555+5HighNatural
Pork, leg/shank403530noHighNatural
Pork, loin151210noHighNatural
Pork, roast353025noHighNatural
Pork , stew (cubed)885+5HighNormal
Pork Sausage1085+5HighNormal
Pork, ribs252015+ 10-15HighNatural
Pork, shoulder555045noHighNatural
Pork, stock (bones, ect.)756045+10HighNatural
Quail1097+7HighNatural
Rabbit201815+ 10-15HighNatural
Roast beef, medium10 to 128 to 108noHighNatural
Roast beef, rare8 to 96 to 86noHighNatural
Roast beef, well done12 to 1410 to 1210noHighNatural
Squab (see Pigeon)
Tripe151515+10HighNatural
Turkey, breast (stuffed/rolled)222020noHighNatural
Turkey, breast sliced1097+4HighNormal
Turkey, legs403530+ 15-20HighNatural
Turkey, wings252015+10HighNatural
Veal, Chop or Steak555+ 4-6HighNormal
Veal, ground555+4HighNatural
Veal, Osso buco252015+10HighNatural
Veal, Roast252015noHighNatural
Veal, stock (bones, ect.)75756045+10HighNatural
Veal, Tounge454035noHighNatural
Venison (see Deer, or Boar)
*Additional time to add to the recommended cooking time. The time range varies according to the thickness of the meat. Always take internal temp before serving. Read How to Pressure Cook Frozen Meat for more details.

See also:

Vegetables Pressure Cooking Times

VEGETABLESIP MINI
/ELECTRIC
pressure
cooker
(9-10psi/70kpa)
INSTANTPOT
/ELECTRIC
pressure
cooker
(11-12psi/80kpa)
stovetop
pressure
cooker
(13-15psi/100kpa)
pressure
selection
opening
method
Artichoke, hearts333High or LowNormal
Artichoke, pieces or baby444High or LowNormal
Artichoke, whole (small, med, large)5, 8, 115, 8, 115, 8, 11High or LowNormal
Asparagus111High or LowNormal
Beans (see BEANS & LEGUMES)
Beet, Cubed444High or Low
Beet, Greens222Normal
Beet, Whole (small, med, large)15, 20, 2510, 15, 208, 10, 15HighNormal
Bok Choy, baby111High or LowNormal
Bok Choy875High or LowNormal
Broccoli753High or LowNormal
Brussels Sprouts444High or LowNormal
Cabbage, Red, Green, Savoy333High or LowNormal
Capsicums (see Peppers)
Carrots, sliced111High or LowNormal
Carrots, whole543High or LowNormal
Cauliflower, florets432High or LowNormal
Cauliflower, whole12108High or LowNormal
Celeriac443High or LowNormal
Celery, sliced222High or LowNormal
Chard, swiss222High or LowNormal
Chicory15107High or LowNormal
Chinese Cabbage (see Bok Choy)
Collards443High or LowNormal
Corn, kernels111High or LowNormal
Corn, on the cob421High or LowNormal
Corn, in husk151210High or LowNatural
Eggplant332High or LowNormal
Endive111High or LowNormal
Escarole111High or LowNormal
Fennel332High or LowNormal
Garlic665High or LowNormal
Green Beans, fresh or frozen532High or LowNormal
Greens, chopped332High or LowNormal
Kale111High or LowNormal
Kohlrabi, pieces2 to 32 to 32 to 3High or LowNormal
Leeks333High or LowNormal
Mushrooms, dry12108HighNormal
Mushrooms, fresh555High or LowNormal
Mustard greens (see Bok Choi)
Okra332High or LowNormal
Onions333High or LowNormal
Onions, baby332High or LowNormal
Parsnips332High or LowNormal
Peas, shelled fresh or frozen111High or LowNormal
Peppers, bell333High or LowNormal
Peppers, small 1 1 1High or LowNormal
Potatoes, baby or fingerling665High or LowNormal
Potatoes, quartered555High or LowNormal, Natural
Potatoes, small, new, or red555High or LowNormal, Natural
Potatoes, Sweet whole151510HighNatural
Potatoes, whole (small, med, large) 7, 10, 126, 8, 115, 7, 10HighNatural
Pumpkin, sliced443HighNormal, Natural
Rutabagas111High or LowNormal
Spinach, fresh or frozen111High or LowNormal
Squash, Acorn, halved1086HighNormal, Natural
Squash, Banana, cubed443High or LowNormal, Natural
Squash, Butternut, halves1086High or LowNormal, Natural
Squash, Butternut, large chunks554High or LowNormal, Natural
Squash, Spaghetti, Halved543High or LowNormal, Natural
Squash, Summer (see Zucchini)
Tomato, cherry (whole)555High or LowNormal
Tomato, sauce666High or LowNormal
Tomato, slices333High or LowNormal
Turnips, sliced333High or LowNormal
Turnips, whole555High or LowNormal
Yams (see Potatoes, sweet)
Zucchini332High or LowNormal
See also:

Pressure Canning Processing Times

foodpackinghead spacepintquartdial (PSI)*
weight (lbs)**
Applesaucehot½ inch81065
Apples, slicedhot½ inch8865
Apricots (see Peaches)
Asparagus
hot, raw1 inch (2.5cm)30401110
Beans – Lima (fresh)
hot1 inch
40501110
Beans – Lima (fresh)
raw1 inch(pt), 1½ inches (qt)
40501110
Beans, dry
hot1 inch
75901110
Beans – green and wax
hot, raw1 inch
20251110
Berries, wholehot½ inch8865
Berries, wholeraw½ inch81065
Beets
hot1 inch
30351110
Carrots (sliced or diced)
hot, raw1 inch
25301110
Cherries, sour or sweethot½ inch81065
Cherries, sour or sweetraw½ inch101065
Corn (cream style)
hot1 inch
85
-1110
Corn (whole kernel)
hot, raw1 inch
55851110
Clams (whole or minced)hot
1 inch60701110
Crabhot
1 inch70801110
Fish (except tuna)raw
1 inch1001601110
Fruit Pureeshot¼ inch8865
Grapefruit or Orange Sectionshot½ inch81065
Grapefruit or Orange Sectionsraw½ inch101065
Lambhot
1 inch75901110
Meat (ground or chopped)
hot1 inch 75901110
Meat (strips, cubes, or chunks)
hot, raw1 inch
75901110
Mushrooms (whole or sliced)hot
1 inch45-1110
Nectarines (see Peaches)
Okrahot1 inch25401110
Orange (see Grapefruit)
Pasta Sauce (no meat)hot1 inch20251110
Pasta Sauce (meat)hot1 inch60751110
Peacheshot, raw½ inch101065
Pearshot½ inch101065
Peas (fresh green)
hot, raw
1 inch40401110
Peas (dry)
hot1 inch
75901110
Peppers, hot or swett (bell, chile, jalapeno)hot1 inch35-1110
Plumshot, raw½ inch101065
Potatoes (white, cubed, or whole)
hot1 inch35401110
Potatoes (sweet)
hot1 inch65901110
Poultry (without bones)
hot, raw1¼ inches75901110
Poultry (with bones)
hot, raw1¼ inches 65751110
Pumpkin and winter squash (cubed)
hot1 inch 55901110
Rabbit (see Pultry)
Rhubarbhot½ inch8865
Spinach and other greens
hot1 inch70901110
Soups (vegetable, dried beans/pea, meat, poultry)
hot1 inch60751110
Soups ( seafood)
hot1 inch60751110
Stock (beef or chicken)hot1 inch 20251110
Stock (vegetable)hot1 inch 15151110
Tomato juicehot½ inch15201110
Tomato saucehot½ inch15151110
Tomatoes (whole or halved)hot, raw½ inch10101110
Tuna (pre-baked)hot1 inch100-1110
Vegetables, mixedhot, raw1 inch75901110
* For processing in altitudes above 2,000 feet increase 11 PSI dial gauge as follows: 2,001-4,000ft , 12 PSI; 4,001-6,000ft, 13PSI; 6,000-8,000 ft, 14PSI and increase 6 PSI dial gauge as follows: 2,001-4,000ft , 7 PSI; 4,001-6,000ft, 8PSI; 6,000-8,000 ft, 9PSI. Processing time remains the same for all altitudes.
** For processing in altitudes above 1,000 feet increase 10 lb weight gauge to 15 lb and increase 5 lb weight gauge to 10 lb. Processing time remains the same for all altitudes.

 

Pressure cooking times have been compiled with data from three pressure cooker manufacturers, and  personal experience. Pressure canning processing times adapted from the University of Minnesota Extension office canning quick reference chart instruction manuals from various pressure canner manufacturers.

We’re always updating this chart with more information, if you can’t find the timing you are looking for, please contact us and we’ll add it to the chart!

Pressure Cooking Time Chart Includes Instant Pot